杨梅果汁、果酒和果醋芳香成分初步分析  

Preliminary Comparison of Aromatic Compositions of Red Bayberry Fruit Juice, Wine and Vinegar Using GC-MS Analysis

作　　者：钟瑞敏[1] 谢思芸[2] 肖仔君[1] 张振明[1] 黄国清[1] 郑楚城[1] 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005 [2]南昌大学生命科学与食品工程学院,江西南昌330047

出　　处：《食品研究与开发》2013年第3期77-80,共4页Food Research and Development

基　　金：广东省科技攻关项目(项目编号:2009B020312017)

摘　　要：采用气相色谱-质谱法对比分析了杨梅果汁、果酒和果醋的主要芳香物质成分。结果表明,杨梅果汁芳香成分以萜烯类成分(45.91%)为主,果酒芳香物质以醇类(43.18%)和酯类(39.79%)为主,而果醋芳香物质则以醇类(40.81%)、酯类(19.10%)和酸类等成分(19.39%)为主。与汁、酒比较,杨梅果醋芳香成分分布最为丰富,而且β-苯乙醇是杨梅果酒和果醋共有的含量最大的芳香成分。杨梅果汁特征芳香成分石竹烯在酒精和醋酸发酵过程中极易损失,会影响原果风味,在生产实践中需加以关注。The main aromatic components of red bayberry fruit juice, wine and vinegar were comparatively analyzed using GC-MS technology. The results show that the main aromatic components of red bayberry fruit juice, wine and vinegar were terpenes （45.91%）, alcohols （43.18 %） and esters （39.79 %）, as well as alcohols （40.81%）, esters （19.10 %） and acids （19.39 %）, respectively. The fruit vinegar, with a better aromatic profile, together with the fruit wine are both dominated withβ-phenyl ethanol in the highest content level. However, caryophyllene, the most predominant aroma in red bayberry juice, will be lost seriously during alcoholic and acetic fermentation stages. The original flavor is an important aspect in fruit wine/vinegar making which needs to be given considerable attention.

关 键 词：杨梅 果酒 果醋 芳香物质 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]